Description
These high-protein gingerbread pancakes are a delicious and festive breakfast treat, packed with warm spices like cinnamon, ginger, and nutmeg. Made with yogurt and eggs for extra protein, they are fluffy, flavorful, and perfect for a cozy morning. Serve them topped with whipped cream, freshly grated nutmeg, and warm maple syrup for a truly comforting experience.
Ingredients
Dry Ingredients
- 1 3/4 cups All Purpose Flour
- 3 tbsp Granulated Cane Sugar
- 2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 3/4 tsp Ground Ginger
- 1/2 tsp Ground Nutmeg
- 1/4 tsp All Spice
Wet Ingredients
- 3 tbsp Unsulphured Molasses
- 1 cup Plain Yogurt
- 2 large Eggs
- 2 tbsp Olive Oil (or melted butter)
- 1/2 cup Buttermilk (or whole milk)
- Hot Water (as needed to adjust batter consistency)
For Serving
- Maple Syrup
- Whipped Cream
- Freshly Grated Nutmeg (optional)
Instructions
- Combine Wet Ingredients: In a large bowl, whisk together the sugar, yogurt, eggs, olive oil, molasses, and buttermilk until the mixture is very smooth and well combined.
- Add Spices and Leavening Agents: Stir in the baking powder, baking soda, a pinch of salt, nutmeg, ground ginger, and allspice. Whisk until everything is thoroughly incorporated.
- Incorporate Flour and Adjust Batter: Add the flour to the mixture and whisk until the batter is smooth. If the batter feels too thick, gradually add hot water until you achieve a smooth, semi-runny batter that holds its shape when scooped onto the skillet. Taste the batter and adjust sweetness by adding more sugar if desired.
- Heat Griddle and Cook Pancakes: Preheat a griddle or non-stick skillet over medium heat. Lightly grease with butter or oil for crisper, golden edges. Pour 1/4 to 1/3 cup of batter per pancake onto the griddle.
- Cook Until Bubbles Form: Allow pancakes to cook undisturbed for 1 to 2 minutes until you see bubbles forming on the surface and edges becoming golden brown.
- Flip and Finish Cooking: Flip the pancakes carefully and cook for another 1 to 2 minutes until the centers feel firm to the touch and the pancakes are cooked through.
- Serve Warm: Serve the pancakes warm topped with whipped cream, freshly grated nutmeg, and warm maple syrup. Optionally warm the maple syrup in a saucepan over medium heat before serving for extra indulgence.
Notes
- Use olive oil or melted butter interchangeably depending on your preference; butter will yield crispier edges.
- If you don’t have buttermilk, whole milk can be used as a substitute, though buttermilk adds extra tang and tender texture.
- Adjust the batter consistency with hot water carefully to avoid thinning it too much; it should be pourable but still hold shape.
- For extra protein, use plain Greek yogurt instead of regular yogurt.
- Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days; reheat gently on a skillet or microwave.
- Feel free to add chopped nuts or raisins to the batter for extra texture and flavor variety.
